Giant Strawberry n’ Cream Pop Tarts.

Last night if you tuned into our episode of The French Roast on Instagram Live. Our team member, Montana, and owner, Camryn, made these delicious treats. This recipe was provided by Half Baked Harvest.



1 package for puff pastry defrosted 


1. To make the berry jam. In a medium pot, bring the strawberries, raspberries, maple syrup, and lemon juice to a boil. Boil 8-10 minutes or until the mixture has thickened and becomes jam-like. Stir in the vanilla, cinnamon, and a pinch of salt. Let Cool.

2. Line a baking sheet with parchment paper. Place your defrosted puff pastry on top. 

3. Spread the cream cheese over half the dough, leaving a 1-inch border around the edge of the dough. Layer the berry jam over the cream cheese.

4. Fold over the other half of the dough over the filling and seal the edges by crimping with the back of a fork.  Cover the baking sheet and place in the fridge for 30 minutes to 1 hour.

5. Preheat the oven to 400 degrees F. Brush the pop tart with the beaten egg and bake for 25-30 minutes, until the crust is golden brown. Let cool slightly.

6. Meanwhile, in a medium bowl, whisk together the powder sugar, lemon juice, vanilla and 2 tablespoons water, adding extra water to thin the glaze as desired. Drizzle the glaze over the pop tart. Cut the tart into 9 rectangles. Serve or store in an airtight container for up to 3 days in the fridge. 

You can find this recipe here. And for more great recipes from Half Baked Harvest check out their website here.

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